Punjabi Kadhi

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Punjabi Kadhi

By January 5, 2014

I have had punjabi kadhi for many years and I love it very much. I never miss to order punjabi menu when I am in a restaurant , it taste very good. Its spicy and it goes well with jeera rice. I have tasted gujarati kadhi too but punjabi kadhi is very spicy and I love heat in my food. I made this from on my punjabi book presented by my by friend. Its from Nina metha and I did slight alteration to it according to my taste. Linking this to valli cookbook challenge.

  • Prep Time : 10 minutes
  • Cook Time : 15 minutes
  • Yield : 4



To make Pakora/ Pakoda:

1. In a bowl add onion,green chillies,ginger,carom seeds or powder,chilly powder,salt and mix everything together. Add little water and bind them well. Now deep fry them and store it in a tissue and keep it separate. It should be golden brown and crispy. Pakoda is ready.

2. Now for kadhi, grind green chillies and ginger together. Then blend yogurt well in blender too. To this add turmeric powder,chilly powder,hing and salt. Beat it thick. Do not add much water.

3. To this add ginger and chilly paste to yogurt and stir it well.

4. Now do the seasoning mentioned above to this add onion and saute it well. Then add the yogurt mix well and stir it for a min. Let it be thick if you want water you can add,usually punjabi kadhi is thick but I dilute it little bit too. Now add pakora/ pakoda just before serving it to your guest. If you add early it will not be crispy.


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7 Responses to Punjabi Kadhi

  1. aparna

    in my list… wanted to do for long time . good click

  2. Arthy Shama

    Punjabi kadhi looks awesome :) Thanks for sharing :)

    • Janani

      Thank you Arthy do try it out and let me know ur opinion.

  3. Srivalli

    We loved it when I had made this some years back, good one..

  4. Suja

    Excellent looking punjabi kadhi, Janani.

  5. Poornima

    I make this too… but little differently… love kadhi with rice

  6. Pavani

    Yummy yummy.. that kadhi looks amazing..

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